Method

Break cooked salmon into chunk sized pieces and add to bowl. Combine celery, red onion, capers, lemon juice, olive oil, fresh dill in a separate dish. Gently add the dressing mixture into the bowl of salmon, mixing just enough so all pieces are coated. Add a sprinkling of salt and ground pepper to taste. Refrigerate for at least 30 minutes to cool and to allow the flavors to blend.

Serve with a slice of lemon.

For best results, do not over-cook your salmon!

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Comments

We made this for dinner last night and it was, in a word, superb. I immediately decided that it was the perfect thing to make for a bridal shower luncheon because it’s also just beautiful with the pink of the salmon and the green freshness of the dill.

A thank-you is long overdue, Elise! This has been my “summer staple” since you posted it – I just can’t get enough!

Over the years I’ve made just a couple changes – I thinly slice (like paper thin) a bit of English cucumber if I have it, and I also plop my red onion slices in a pot with boiling water and a decent amount of vinegar for just a few minutes – it cuts the bite of them a little AND they turn hot pink!

Everyone I serve this to swoons over how tasty and pretty it is, and I have you to thank! So, THANKS!

This sounds like the salad I had at an eatery in my town called Restaurant Repast. It was absolutely delicious!!! Too bad they went out of business. I never understood why since they made some outstanding gourmet dishes. They were a little high-priced but you definitely got what you paid for. I’m going to make this salad right now. Yummm!!!